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+ servings
pumpkin beef stew in a gray bowl

Pumpkin Beef Stew

Course Main Course
Cuisine American
Keyword Beef
Prep Time 10 minutes
Cook Time 4 hours
Servings 8 people


  • 3 lbs beef stew meat
  • ½ cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 tablespoon olive oil
  • 1 cup chopped celery
  • 1 medium sweet potato, peeled and chopped into 1 ½ inch pieces
  • 2 parsnips, peeled and chopped into ½ inch rounds
  • 1 cup chopped carrots
  • 4 cups beef broth
  • 10.5 oz can beef consomme
  • 2 oz onion soup packet
  • .87 oz brown gravy packet
  • 15 oz canned pumpkin puree


  • Pre-heat oven to 275°F.
  • Place stew meat in a gallon sealable bag. Add flour, salt, pepper, and garlic powder. Seal the bag and shake gently to evenly coat.
  • Heat olive oil oven medium-high heat in a 6 qt dutch oven (or similar sized oven safe pot). Add half of the beef. Brown on both sides and remove from the pot. Add the second half oven the beef, brown, and remove.
  • Turn the heat to low and add the sweet potatoes, parsnips, carrots, and celery. Allow veggies to cook for 2 minutes.
  • While veggies cook, whisk together broth, consomme, pumpkin, onion soup, and brown gravy.
  • Pour over the veggies and add the beef to the dutch oven. Gently stir.
  • Cover and place dutch oven in the pre-heated oven. Cook for 4 hours.
  • Remove from oven and serve with mashed potatoes or rice.